Rustic Rosemary Beef Potato Stew with Leeks and Carrots
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 2 leeks, cleaned and sliced
- 3 carrots, peeled and sliced
- 4 medium potatoes, cubed
- 2 sprigs fresh rosemary
- 4 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the sliced leeks and carrots to the pot. Stir and cook for 5 minutes until the leeks soften.
- Stir in the cubed potatoes, beef broth, rosemary sprigs, salt, and black pepper.
- Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 25 minutes until the potatoes and carrots are tender.
- Remove the rosemary sprigs before serving. Taste and adjust salt if needed.
Notes
Clean the leeks well under running water to remove any grit trapped between the layers. If the stew thickens too much while simmering, add a splash more broth. Leftovers keep in the fridge for three days and reheat smoothly on the stovetop with a little extra broth stirred in.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife